Boneless chicken – 500 grams
Ginger paste – 1 table spoon
Garlic paste – 1 table spoon
Onion paste – 1 table spoon
Chilli paste – 1 table spoon
Black pepper powder – 1 tea spoon
Lime juice – 1 table spoon
Sugar – 1 table spoon (make dust in mixer grinder)
Flour – 2 table spoon
Cornflour – 2 table spoon
Egg white – 4 eggs
Milk – 2 table spoon
Olive oil – 2 table spoon
Sun flower oil – 1 cup to deep fry the chicken
Salt to taste
Brown bread crumb or corn flakes
Preparation and cooking method:
Clean the chicken pieces in water, rinse it to make the chicken almost dry, and keep it in a bowl. Add ginger, garlic, onion, chilli paste, and mix well. Now add the lime juice and black pepper powder; mix again and put in the fridge for 2 to 3 hours to marinate.
While the chicken is set to marinate, it’s time to prepare the batter. Put flour, cornflour, sugar dust, milk, and egg white into a bowl and mix well until the batter is fluffy. Make sure the batter is not much liquid so that it sticks on the chicken properly.
After the chicken is marinated, take it out of the fridge and allow to become it in normal temperature. Put a frying pan on the oven in medium flame and add the olive oil. Once the oil is heated, saute the chicken and keep aside. Now dip the chicken pieces in the batter and quote it with the breadcrumb. Deep fry the chicken in sunflower oil until golden brown.
Serve hot in a plate with tomato ketchup. Yammy 🙂